Description
These Peanut Butter Dream Bars feature a buttery peanut butter cookie crust, creamy chocolate pudding, smooth peanut butter cream cheese filling, and fluffy whipped topping. Finished with chocolate chips, peanut butter chips, and crushed cookies, this easy layered dessert is perfect for holidays, potlucks, and family gatherings. Prepare ahead and chill until ready to serve!
Ingredients
Scale
- 16 ounces peanut butter sandwich cookies, crushed (reserve 8–9 cookies for topping)
- 8 tablespoons (½ cup) unsalted butter, melted
- 1½ cups cold milk
- 1 (3.9-ounce) box instant chocolate pudding mix
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ½ cup creamy peanut butter
- 1 (8-ounce) tub Cool Whip, thawed
- ½ cup milk chocolate chips
- ½ cup peanut butter chips
- Reserved crushed peanut butter sandwich cookies, for topping
Instructions
- Preheat the oven to 350°F. Lightly spray an 8×8-inch square baking pan with nonstick cooking spray.
- Combine the crushed peanut butter sandwich cookies and melted butter in a mixing bowl. Stir until all the cookie crumbs are evenly coated.
- Press the cookie mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and allow the crust to cool completely.
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk until thickened.
- Spread the chocolate pudding evenly over the cooled cookie crust. Place the pan in the refrigerator while preparing the peanut butter filling.
- In a mixing bowl, beat the softened cream cheese with a hand mixer on medium-high speed for about 1 minute, until smooth and creamy.
- Add the creamy peanut butter and continue mixing for 30 seconds to 1 minute, until completely combined.
- Reduce the mixer speed to low and gradually add the powdered sugar. Mix until smooth and fully incorporated.
- Remove the baking pan from the refrigerator. Carefully spread the peanut butter cream cheese mixture evenly over the chocolate pudding layer.
- Spread the Cool Whip evenly over the peanut butter layer.
- Sprinkle the milk chocolate chips and peanut butter chips over the whipped topping.
- Finish by sprinkling the reserved crushed peanut butter sandwich cookies over the top.
- Refrigerate for at least 2 hours, or until the layers are completely set.
- Cut into approximately 2-inch squares, serve chilled, and enjoy!
Notes
- For a firmer crust that holds together better when sliced, bake it for 10 minutes as directed.
- For a completely no-bake version, skip baking the crust and refrigerate or freeze it until firm before adding the remaining layers.
- Allow the cream cheese to soften at room temperature for at least 30 minutes before mixing.
- Sift the powdered sugar before adding it to the filling to prevent lumps.
- Use regular creamy peanut butter rather than natural peanut butter to prevent an oily filling.
- Make sure to use instant chocolate pudding mix, not cook-and-serve pudding.
- Chill the dessert for at least 2 hours before slicing for clean, distinct layers.
- For neat slices, use a sharp knife warmed under hot water and wiped dry between cuts.
- Prepare up to 2 days ahead and store covered in the refrigerator.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze individual bars in a freezer-safe container with parchment paper between layers for up to 3 months. Thaw in the refrigerator before serving.
- Use an 8×8-inch pan for the recipe as written. Double the ingredients for a 9×13-inch pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 501 kcal
- Sugar: 33 g
- Sodium: 390 mg
- Fat: 29 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 39 mg